An Asian dinner 2011

By now, I'm kinda getting the hang of hosting, cooking and plating dinners. So here's another challenge I decided to accept. A group of doctors decided not only to try my private dining but to watch me prepare their dishes! This was new to me and although I warned them that my kitchen cannot accommodate all of them at one time, they were open to moving in and out of my kitchen in groups. This was exciting and it turned out to be another fun evening as not only did I demonstrate the cooking, I asked them to actually try doing some of the procedures called for in the recipes. With their laughter adding spice to their dinner, everything just turned out right!

Again it starts with the menu, Asian this time, and everything else follows. I always choose to do my own hand embossed menu cards to create my brand so that is a given, then the styling just flows with the evening's theme. Not to forget the music to complete the ambience.

Sauteed scallops with Cilantro chili butter and Orange jicama salad

Asian mushroom soup

Thai barbecue chicken with Jasmine rice

Asian poached pears with Ginger chocolate truffles and Caramel lychees

A Birthday Barbecue

March is a big month for birthdays, with four celebrants in the family. On March 6, 2011 we decided to do something different. Out with the sit down dinners this time so we had a barbecue instead. No formal table settings, no special menus, just plain old simple burgers and hotdogs with the usual side dishes of baked beans, corn, potato salad and spaghetti. But flowers always add a nice touch so I chose a bundle of spring flowers to complement two special birthday cupcakes I prepared - citrus cupcakes with buttercream frosting and red velvet cupcakes with marshmallow icing and candy sprinkles. Blessed with gorgeous weather, it was all sunshine and cheers!

Cheers to the birthday celebrants!

An Ermita Christmas tradition dinner

"I can still remember Christmas eve in our family home in Ermita. I helped my mother prepare our annual holiday dinner since I was a child. I would mash sausages for her galantina until they were very fine, dice potatoes and cut chicken inch by inch and chop onions until tears fell from my eyes. Then I would mix them with other ingredients until my arms ached, careful not to mash them for that perfect chicken salad. I patiently drained each can of fruit cocktail and watched her prepare her own natilla, mix them together and crown her salad with swirls of cream and bright red cherries.

I took the challenge of recreating some of these family recipes, styling and plating the same dishes to brighten your visual and gustatory senses. I have recreated our family Christmas tradition dinner for you to experience and enjoy. I hope you do so as we have over the past many years."

I wrote this story to include on the left side of my menu booklet.  Again, it gives it a personal touch, something to transport you to the many years we enjoyed having this dinner.

Festive colors of orange and purple - a break from tradition

My hand crafted menu booklet shares our story

Chicken Galantina

Chicken potato salad with mustard mayonnaise dressing - a favorite!

My lighter version of Callos served with garlic and parsley bread

Lengua with mushrooms and capers now served in a puff pastry

Beef and eggplant lasagna

A lighter glazed fresh fruit salad with creamy natilla

A wedding anniversary dinner for my dear sister

My sister and husband were not big on celebrating wedding anniversaries.  But having started my private dining in 2010, they decided to throw a small, intimate dinner just for family.  Hosting a private dinner for me is not just about the food.  It is a total experience. Leaning towards the arts, I must say I am a very visual person.  While taste is of utmost importance, everything should be pleasing to the eye. So a lot of attention to detail and an added personal touch goes with my style.

I remember very well my sister's wedding.  I was a pregnant sponsor and my only daughter then was a flower girl with a crown of little pink flowers.  In contrast to her very strong personality, her color motif was a very sweet, light pink -"blush" as it is referred to today.  I tried to recreate a very fresh and elegant atmosphere, choosing roses in "blush" coupled with a hand crafted menu that looked like an invitation card.

An elegant table setting brings back memories of their wedding

A virgin cocktail is a must! Orange pineapple spritzer with apples and fresh mint

Crostini with sun-dried tomatoes and chickpeas

Onion Soup

Chicken potato salad with mustard mayonnaise dressing

Grilled lamb chops with lemon spaghettini

Your choice of Bailey's or Limoncello chocolate mousse

CHRISTMAS '09 DINNER


My menu


Table setting


Personalized Christmas balls


Bacon wrapped Holiday Meatballs


Pan-seared Rib-eye Steak with Arugula Red Pepper Salad


Grilled Tuna Steak with Basil Pesto


Lemon Spaghettini


Apple Cinnamon Cake

MEDITERRANEAN (PART 2)


Parmesan Crisps with Scallops and Chives


Greek Salad


Coq au Vin

A MEDITERRANEAN DINNER


Dining Room Setup


Bright pink bougainvillas, inspired by the Mediterrenean


White bougainvillas


Multicolored bougainvillas


A fully laden buffet


Spanish: Coca de Pisto y Sardinas


Spanish: Pelotas en Salsa Roja


Greek: Mixed Green Salad with Grapes, Olives and Fried Camembert


Spanish: Chorizo and Meat Paella


Tuscan: Pollo all' Aretina


Sicilian: Pasta with Seafood and Anchovies


Greek: Garides Sto Fourno